PYRAMID VALLEY LION'S TOOTH CHARDONNAY 2015

$130.00elsewhere $139.99

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PYRAMID VALLEY LION'S TOOTH CHARDONNAY 2015 is available to buy in increments of 1
Winery notes (2015 Vintage)
"Embracing the warm 2015 vintage completely, we celebrated stepping in to this harvest with the most beautiful fruit. Perfect flowering, wonderful summer weather conditions allowed for full production off our tiny 2.2 hectare vineyards. Warmer vintages allow for the vine to move further into our soils looking for water, penetrating deep into the limestone at a length of over 5 meters deep. All home wines have moved into a new dimension of flavour and tension solely due to the contribution of the limestone soils we grow on. The wines have years of cellaring potential, are showing their terroir at a vine age of 15 years very different to the earlier years of Pyramid Valley."
5 Stars & 18.5+/20 Raymond Chan, June 2017 (2015 Vintage)
"​Brilliant pale golden-yellow colour with some depth, lighter on the edge. The nose is elegantly proportioned with a positively concentrated and deep aromas of white and yellow stonefruits harmoniously melded with a subtle layer of nuts and chalky mineral complexities, revealing lees elements at the core. The aromatics are fresh, vibrant and lively, and grow to show a degree of robustness. Medium-full bodied, the palate has lively and lusciously rich white and yellow stonefruit flavours forming a deep and well-concentrated core, unfolding nutty and minerally lees notes and complexing detail. The palate has weight and mouthfilling presence, and the mouthfeel is fresh and vibrant providing balance to the robustness. The wine flows along a soft, fine-textured phenolic line, leading to a lingering, weighty finish with thirst-quenching minerals. This is a rich, weighty Chardonnay with plenty of presence and a deep core of stonefruits and minerally lees balanced by fresh, vibrant acidity. Match with poultry and pork dishes over the next 5-6 years. From an east-facing block, 30% clay, 15-20% active lime. Fruit WBP and indigenous yeast fermented, half in clay giare and half in seasoned French demi-muids to 13.5% alc., the wine spending 10 months on lees in giare and barrel with MLF. 1,820 bottles made."


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